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I love pumpkin in just about everything – soups, stews, smoothies, oatmeal and baked goods. Naturally, I jumped at the chance to work on a sponsored post that I get to create a recipe with pumpkin. You’re going to love this Vegan Pumpkin Gingerbread and it has no added oil!
Sam’s Clubs is where I purchased the pumpkin for my recipe. They have a bi-monthly magazine called Healthy Living Made Simple. While all of their suggestions for making the most of holiday calories aren’t vegan, there are some great tips that we all can use.
In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. I’m making individual portions in mini muffin tins, adding in fiber-rich pumpkin and whole wheat to make them more filling, and pumpkin is doing double duty and replacing the fat too.
I used pumpkin for all the oil and these can be slightly underbaked if you want them extra moist. They will be pretty moist on their own, but they will dry out faster than baked goods that contain oil. I used paper liners so I was able to skip oiling the pan and saved a few more calories.
The gingerbread is very simple to make. In a large bowl you’ll combine the flour, baking soda, salt, and spices. Then you’ll measure out all the wet ingredients and combine in a smaller bowl.
Make sure to mix well to incorporate the brown sugar or coconut sugar. Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. This reduces the amount of dishes I have to wash and sometimes I’m just lazy!
Then you’ll add the wet ingredients to the dry and scoop into your muffin tins. I use a 1 1/2 tablespoon cookie scoop to make sure each mini muffin is the same size. Bake for about 13 to 15 minutes and your whole house will smell delicious.
Vegan Pumpkin Gingerbread
- 2 cups all-purpose flour or whole wheat flour
- 1 1/2 teaspoon baking soda
- 1 1/2 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons ground flax seeds mixed with 4 tablespoons water
- 1 cup pumpkin puree
- 1/2 cup unsweetened nondairy milk
- 1/2 cup molasses
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees. Place muffin paper liners in your mini muffin pans. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free.
- Mix dry ingredients in a large bowl.
- Mix the flax seed and warm water together in another bowl.
- Combine the rest of the wet ingredients in a small bowl then add in the flax mixture.
- Add the dry mixture to the wet and stir with wooden spoon until it is just combined.
- Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it.
More pumpkin recipes
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Pumpkin Cranberry Dog Cookies
- Vegan Pumpkin Spice Frozen Coffee
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Slow Cooker Maple Pumpkin Spice Latte
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!